Microwave Creme Egg Fudge

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2 bags mini creme eggs or 6 creme eggs

400 g Milk Chocolate

50g butter

1 can /397g Condensed milk

Optional ingredients


Line a 8” square tin with greaseproof paper. 

Chop the creme eggs into chunks.  Have it ready before you make the fudge. 

Put the chocolate, butter and condensed milk into a large microwaveable bowl.

Microwave in 30 second blasts and stir until the mixture is melted, thick and smooth. 

Pour into the lined tin and smooth out.  Scatter the broken egg pieces onto the mixture and press into the fudge. Might be easier if you use another sheet of greaseproof paper to press through.  

Refrigerate overnight or for at least a few hours…….. before cutting bite size pieces. 

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